Recipe

Pork Tenderloin Medallions

Golden-seared medallions with a lemony garlic herb pan sauce, made in one skillet.

By Matt Campbell

•

4.8

A cast iron skillet holding golden-brown pork tenderloin medallions with a glossy garlic herb pan sauce, set on a warm kitchen stove with soft natural light

Pork tenderloin is one of my favorite weeknight proteins because it can feel fancy without acting difficult. The trick is treating it like the tender little overachiever it is: slice it into medallions, hit it with high heat, then let it rest while you whip up a fast pan sauce in the same skillet.

These pork tenderloin medallions come out with crisp edges, a juicy center, and a buttery, lemony garlic herb sauce that tastes like it belongs on a restaurant menu, but it is absolutely a Tuesday night situation.

Raw pork tenderloin, kosher salt, black pepper, garlic, lemon, butter, chicken broth, and fresh parsley arranged on a light kitchen counter

Why It Works

Quick-cooking cut, smart shape: Medallions cook fast and evenly, which helps you avoid the classic pork problem of dry, sad slices.
High heat for crisp edges: A hot skillet gives you that golden crust without overcooking the inside.
Same pan sauce, maximum flavor: Garlic, broth, lemon, and butter lift all the browned bits into a bright, glossy sauce.
Low drama timing: Resting the pork while the sauce reduces means everything hits the plate hot and juicy.

Pairs Well With

Storage Tips

Fridge: Store medallions and sauce in an airtight container for up to 3 to 4 days.

Reheat (best method): Warm gently in a covered skillet over low heat with a splash of broth or water to loosen the sauce. Pull the pork off the heat as soon as it is warmed through so it stays tender.

Microwave option: Use 50% power in short bursts with a spoonful of sauce on top. Pork tenderloin goes from juicy to tough fast if you blast it.

Freezer: You can freeze the cooked medallions for up to 2 months for best quality (they are often still fine a bit longer). The sauce can separate a bit after thawing, but a quick whisk while reheating usually brings it back.

Leftover pork tenderloin medallions with pan sauce stored in a clear airtight container on a kitchen counter

Common Questions

How thick should pork medallions be?

Aim for 1 to 1 1/4 inches. Thinner than that and they overcook before you get a good sear. Thicker is fine too, but you may need an extra minute per side or a brief finish on lower heat.

What temperature should pork tenderloin be cooked to?

USDA guidance is 145 F with a 3 minute rest for whole cuts. For medallions, carryover heat can be modest, so I start checking early and pull when the thickest piece is 142 to 145 F, then rest. The goal is that the pork reaches 145 F after resting if you are following USDA guidance. You get tender pork that is juicy, not chalk.

Can I use pork loin instead of tenderloin?

You can, but pork loin is larger, denser, and less tender than tenderloin. If you use loin chops or a loin roast sliced into rounds, expect a longer cooking time and consider pounding to an even thickness for more even cooking.

My pork is dry. What happened?

Usually one of three things: the pan was not hot enough (so you cooked longer to brown), the medallions were sliced too thin, or they went past temp. A thermometer fixes this instantly.

Can I make this dairy-free?

Yes. Swap the butter for a dairy-free alternative or use a little more olive oil. You will still get a tasty, glossy sauce, just slightly less rich.

An instant-read thermometer inserted into a pork tenderloin medallion in a skillet, showing the moment it reaches doneness

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (cast iron or stainless steel works best)
Cutting board
Sharp chef’s knife
Tongs
Instant-read thermometer
Small bowl (for mixing seasoning)

I love recipes like this because they feel like the version of me who owns a little restaurant someday. Not the complicated part. The smart part. A hot pan, good seasoning, and a sauce that comes together while everyone is grabbing plates. Pork tenderloin is also my go-to when I want something that cooks fast but still deserves a proper sit-down dinner. Medallions make it even easier because every piece gets that golden edge, and honestly, that is the whole point.

Pork Tenderloin Medallions

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Ingredients

1 pork tenderloin (about 1 to 1 1/4 pounds), silver skin removed
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika (optional, but great)
1 tablespoon all-purpose flour (optional, for extra crust)
1 1/2 tablespoons olive oil (or other neutral oil)
2 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/2 cup low-sodium chicken broth
1 tablespoon lemon juice (plus lemon wedges for serving)
1 teaspoon Dijon mustard
1 teaspoon honey (optional, for balance)
2 tablespoons chopped fresh parsley (or chives)

Raw pork tenderloin sliced into thick medallions on a cutting board with a knife beside it

Instructions

Slice and season. Pat the pork tenderloin dry. Slice into medallions about 1 to 1 1/4 inches thick (you will usually get about 8 to 10 medallions, depending on trimming and thickness). In a small bowl, mix salt, pepper, garlic powder, and paprika. If using flour, lightly dredge the medallions: sprinkle a thin, even coating on both sides (or add flour to a shallow dish and lightly coat each piece, then tap off excess).
Heat the skillet. Set a large skillet over medium-high heat for 2 minutes. Add the olive oil and swirl. You want the oil shimmering, not smoking aggressively. If you are using stainless steel, give it an extra 30 seconds to preheat and make sure the oil fully coats the bottom so the pork releases cleanly.
Sear the medallions. Add pork in a single layer. Do this in batches if needed so you do not crowd the pan. Sear 2 to 3 minutes per side until deeply golden. If you are using stainless, wait until the pork naturally releases before flipping. Start checking temperature on the second side, especially for thinner pieces (I usually start checking after about 2 minutes on side two). Transfer to a plate.
Rest the pork. Let the medallions rest on the plate while you make the sauce. This keeps them juicy and gives you time for flavor.
Build the pan sauce. Reduce heat to medium. Add 1 tablespoon butter. Once melted, add minced garlic and cook 20 to 30 seconds until fragrant. Pour in chicken broth and scrape up the browned bits. Stir in lemon juice, Dijon, and honey (if using). Simmer 2 to 3 minutes until slightly reduced and glossy, like it can lightly coat the back of a spoon.
Finish and serve. Turn heat to low and whisk in remaining 1 tablespoon butter until glossy. Taste and adjust salt, pepper, or lemon. Return pork to the skillet just to warm through, about 30 to 60 seconds. Sprinkle with parsley and serve right away with extra sauce spooned on top.
Doneness note: USDA guidance is 145 F with a 3 minute rest for whole cuts. With medallions, carryover heat is often only a few degrees, so use your thermometer and your eyes. Pull the thickest pieces at 142 to 145 F depending on thickness and let them rest. If you are following USDA guidance, ensure they reach 145 F after resting. Trust the temp more than the clock.